Chipotle and Pineapple Balsamic Pork Tenderloin

1 pkg pork tenderloins (two come in a package)
2-4 Chipotle peppers in Adobo sauce, mashed
½ cup Flying Olive Chipotle Extra Virgin Olive Oil
½ cup Flying Olive Pineapple Balsamic Vinegar
2 tsp garlic powder
2 tsp chili powder (if you like spicy, this can be a spicy chili powder)
2 tsp smoked paprika

Wash and pat dry the tenderloins.  Remove the silver skin and any extra fat.  Place in a zip-lock bag.

Mix the remaining ingredients together.  Pour over the tenderloins.  Zip the bag closed and flip a few times until the tenderloins are well coated.  Place in the refrigerator for 2 hours up to 24 hours, flipping the bag a few times, if you can.

A few minutes before you are ready to cook the tenderloins, turn the grill on to high.  Drain the tenderloins.  When the grill is hot, sear for 5 minutes on the first side.  Turn the grill down to medium.  Turn the tenderloins over and sear the next side for 5 minutes.  If your tenderloins are thin, you may want to check for doneness.  If they are thicker, sear the last side for 5 minutes and then check for doneness.  Tenderloins get very dry when overcooked.

Take off the heat and place under a foil tent for 10 minutes.  Cut on the diagonal and serve.